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A87887209 - A Beginner's Guide to Curry

Post 1

h2g2 Guide Editors

Entry: A Beginner's Guide to Curry - A87887209
Author: h2g2 Guide Editors - U14916653

The world needs to know about Curry, so it will be great to get this Entry into the Edited Guide smiley - biggrin

Original Entry: Curry, A Beginner's Guide - A93179
Original Author: Global Village Idiot - U28387

A87887209 - A Beginner's Guide to Curry

Post 2

Tavaron da Quirm - Arts Editor

I think this is a very good guide to Curry. As someone who only ate Curry twice so far I must say this really helps. If I would plan to go and eat Curry I would definitely use this Entry to decide what I want to eat.

A87887209 - A Beginner's Guide to Curry

Post 3

h2g2 Guide Editors

Thanks Tav smiley - biggrin

I have updated the Entry to incorporate feedback from minimy in a separate thread.

SashaQ for the h2g2 Editors

A87887209 - A Beginner's Guide to Curry

Post 4

You can call me TC

Thanks to the encouraging opening sentence, I can finally admit to not knowing much about curry (having lived in a very provincial area of the UK and leaving it before the curry became the staple take-away dish).

Thank you for this entry. I can't comment on the content, and, so far, haven't found anything grammatically, typographically or orthographically to complain about!

A87887209 - A Beginner's Guide to Curry

Post 5

h2g2 Guide Editors

Thanks TC smiley - biggrin

A87887209 - A Beginner's Guide to Curry

Post 6


We eat a lot of vegetarian food, so I make curries (some of the best vegetarian food is Indian and, specifically, Gujarati.)smiley - chef

Tikka Masala. According to legend chicken tikka masala was invented in Glasgow, when an ignorant Brit demanded a sauce to go with his chicken tikka, wich would normally have been dry!

Biryani. I think true biryani should consist of two elements. The one I make involves making a sauce with chilli, ginger, garlic, onion, spices and tomatoes. I also cook up some rice, pilau style with vegetables such as peppers, more onion, mushrooms and cashew nuts. At the last minute, I combine the two.

In the section on hot curries, you might mention ginger as another ingredient which can add to the spiciness. I'm not sure vindaloos are always that hot, but I thought they had to contain vinegar. (The two potato vindaloo I make isn't hot at all. It's a Yottam Ottalenghi dish which contains 11 different spices, as well as both sweet and ordinary potatoes.)

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